Líne an 8x8-ínch bakíng pan wíth parchment or wax paper. Spread the “dough” out evenly, makíng sure to get ít all the way ínto the corners of the pan. Refrígerate for at least two hours or untíl very solíd.

Once the base layer ís solíd, make the top layer by meltíng the remaíníng chocolate chíps wíth coconut oíl ín a small saucepan over low heat.